Numbered Publications by Gregg Rentfrow
NEP-230: Cook Wild Kentucky: Fishing in Kentucky
Elizabeth Coots, Jann Knappage, Annhall Norris, Gregg Rentfrow, Matthew Springer, Jackie Walters, Martha Yount | May. 25, 2022 (New)
Kentucky offers some of the best fishing chances around. Among our rolling hills, you will find over 62,000 miles of fishable streams and 40 public lakes. Fishing is fun for all ages, and prime fishing spots can be found yearround across the state. Anglers take to the water each year for fun or food. Kentucky is home to bass, catfish, trout, sunfish, and more.
ID-108: The Kentucky Beef Book, 2021
Les Anderson, Michelle Arnold, Darrh Bullock, Kenny Burdine, Roy Burris, Ben Crites, Jimmy Henning, Steve Higgins, Steve Isaacs, Kevin Laurent, Jeff Lehmkuhler, Lee Moser, Gregg Rentfrow, Kylie Schmidt, Ray Smith, Chris Teutsch, Lee Townsend, Katherine VanValin, Paul Vijayakumar | Mar. 23, 2021 (Major Revision)
Kentucky is ideally suited for cattle production. The main feed for cattle is a renewable resource Kentucky has in abundance--forages. The majority of the state's terrain favors cattle production over row crops. Kentucky farms cover 14 million acres, with approximately half of that occupied by forage grasses and legumes. Our natural resources and climate permit the growth of most cool-season and warm-season species. Water is readily available in all areas of the state, and we have a relatively long growing season.
NEP-229: Cook Wild Kentucky: Introduction to Wild Game in Kentucky
Elizabeth Coots, Jann Knappage, Annhall Norris, Gregg Rentfrow, Matthew Springer, Jackie Walters, Martha Yount | Mar. 23, 2021 (New)
In Kentucky, many people enjoy being outdoors to hunt, fish, and trap. Kentucky is home to a wide range of wildlife with nearly 1,000 kinds of animals. We have the most elk this side of the Mississippi River. You can also find black bear, white-tailed deer, turkey, waterfowl, and bobwhite quail in our state.
ID-224: Producer's Guide to Pasture-Based Beef Finishing
Greg Halich, Jeff Lehmkuhler, Lee Meyer, Gregg Rentfrow, Ray Smith | Jul. 13, 2020 (Reprinted)
Will pasture-finished beef eventually become a commodity with lowered product prices? These and other questions must be evaluated by those considering pasture-based beef finishing. As with any new enterprise, however, the learning curve is steep, and success requires a commitment to working through the many production, marketing, and processing details. This reference guide provides a foundation for this process.
ASC-227: Foodborne Illness: Risks and Prevention
Melissa Newman, Gregg Rentfrow, Paul Vijayakumar | Sep. 27, 2016 (New)
In recent memory, there has been a considerable increase in food recalls and foodborne illness outbreaks. To ensure food safety, everyone involved in the food production chain needs to understand the different factors that could contaminate food and lead to foodborne illness.
ID-140: Kentucky Beef Quality Assurance Program
Jim Akers, Donna Amaral-Phillips, Roy Burris, John Johns, Gregg Rentfrow, Patty Scharko | Feb. 6, 2015 (Reprinted)
Beef Quality Assurance (BQA) is a program developed to ensure that beef and dairy cattle are managed in a manner that will result in safe and wholesome beef and milk products for the consumer. Specifically, BQA is designed to enhance carcass quality by preventing drug residues, injection-site blemishes, and bruises. The Kentucky Beef Quality Assurance Program is based on recommended national guidelines and scientific research. This program enables beef and dairy producers to enhance their product, maximize marketability, and strengthen consumer confidence.
ASC-213: How to Make a Country Ham
Gregg Rentfrow, Surendranath Suman | Apr. 3, 2014 (New)
Country hams can be found in grocery stores and specialty shops throughout Southeast and on the internet. Nonetheless, there are some do-it-yourselfers who want to start their own family traditions. Country hams are not difficult to make. The process requires a few easy-to-find ingredients and a secure storage area. Country hams are made in three steps: curing, salt equalization, and aging. These steps are outlined in the manual.
ASC-182: Marketing Lamb and Goat Meat to Hispanic Retail Outlets
Terry Hutchens, Gregg Rentfrow | Mar. 15, 2011 (New)
Because of minority populations immigrating into Kentucky, the level of lamb and goat consumption could grow exponentially within the next few years. Minority populations are expected to reach 235.7 million out of a total U.S. population of 439 million, or 53 percent of the total U.S. population, by 2030. These statistics indicate a growing market for meat processors and sheep and goat products.
SR-104: 2010 Research and Extension Beef Report
Les Anderson, Darrh Bullock, Roy Burris, Lowell Bush, Blair Knight, Kevin Laurent, Jeff Lehmkuhler, Jim Matthews, Kyle McLeod, Lori Porter, Jim Randolph, Gregg Rentfrow, Keith Schillo, Meg Steinman, Jim Strickland, Laurentia van Rensburg, Eric Vanzant | Mar. 11, 2011 (New)
The 2010 Research and Extension Beef Report highlights advances in understanding of basic scientific principles of livestock production as well as applied research from which producers and the industry can benefit. Extension educational programs, on-farm demonstrations, and other activities help transfer this knowledge to producers so they can adopt of management changes as appropriate.
ASC-179: How Much Meat to Expect from a Carcass: A Consumer's Guide to Purchasing Freezer Meats
Gregg Rentfrow | Aug. 2, 2010 (New)
Consumers who buy freezer meat should understand the difference between the paid weight and the amount of meat they will put in the freezer. To avoid misunderstandings, meat processors should be able to explain to customers the approximate amount of meat to expect from a beef, pork, or lamb carcass, the best ways to have meat wrapped for the freezer, and the amount of freezer space necessary to store large amounts of meat.
